Classic New England Clam Chowder

This New England clam chowder boasts a velvety, creamy texture packed with the fresh, briny taste of the coast.

Ingredients for New England Clam Chowder

Gather the following ingredients to create this mouthwatering New England clam chowder:

• Bacon: This comforting recipe starts with diced bacon. 
• Vegetables: This recipe calls for a chopped onion and cubed potatoes. 
• Water: You’ll need 1 ½ cups of water for this chowder. 
• Seasonings: Season the clam chowder with salt and pepper.
• Half-and-half and butter: Half-and-half and butter are essential for this rich and creamy chowder. 
• Clams: Of course, you’ll need canned minced clams for this easy recipe. 

How to Prepare New England Clam Chowder

Below you'll find the full recipe with detailed instructions, but here’s a quick preview of the steps involved in making this New England clam chowder:

1. Sauté the bacon and onions until crispy.
2. Add the potatoes and water, then season to taste.
3. Bring to a boil, uncovered, then reduce heat and simmer until potatoes are tender.
4. Mix in half-and-half, butter, clams (drained), and a portion of the clam juice.
5. Heat through and serve hot.

Best Side Dishes to Serve with New England Clam Chowder

For the perfect pairing, serve your New England clam chowder with crunchy oyster crackers, a warm loaf of homemade French bread, and a vibrant side salad for a well-rounded meal.

How to Store Your New England Clam Chowder

Keep the clam chowder in an airtight container in the fridge for up to 4 days. Reheat thoroughly on the stove, stirring occasionally, until piping hot.

Dinogo Community Reviews and Tips

“Born and raised in New England,” says Maria Bennett. “This soup is fantastic! Tastes just like the chowder my mom used to make.”

“I absolutely love this chowder,” says Michele. “I prefer a thinner consistency, so I added an extra cup of water, and it turned out perfect!”

“This recipe is incredibly easy,” says dalionness. “My husband couldn’t believe I whipped up this soup so quickly. We ended up finishing TWO loaves of sourdough!”

Contributions by Corey Williams

Ingredients List

• 4 slices bacon, diced

• 1 ½ cups chopped onion

• 4 cups peeled and cubed potatoes

• 1 ½ cups water

• 1 ½ teaspoons salt

• ½ teaspoon ground black pepper to taste

• 3 cups half-and-half

• 3 tablespoons butter

• 2 (10 ounce) cans minced clams

Instructions

Start by gathering all of your ingredients.

Add the diced bacon to a large stockpot over medium-high heat and cook, stirring, until it's nearly crispy. Then add the onion and cook for about 5 minutes, stirring occasionally, until softened.

Add the potatoes and pour in water. Season with salt and pepper, then bring to a boil. Once boiling, reduce the heat to low and simmer, uncovered, for about 15 minutes, until the potatoes are soft.

Stir in the half-and-half and butter.

Drain the clams, reserving the liquid. Stir both the clams and half of the clam juice into the soup, cooking until heated through, about 5 minutes, making sure not to boil.

Serve and enjoy your delicious chowder!

Nutrition Information (per serving)